Supervises and trains kitchen staff in cooking methods, safety, and company policies while monitoring food quality, portion standards, and presentation to ensure guest satisfaction. Assists the Kitchen Manager with inventory, purchasing, menu development, and cost control, and assumes full kitchen responsibility in the manager's absence.

Manages all aspects of hotel, restaurant, and banquet food service operations—including staff, financials, compliance, and quality standards—to deliver outstanding guest experiences. Oversees menu planning, safety programs, budgeting, scheduling, and franchise requirements while ensuring consistent service excellence across all food and beverage functions.